Milanese since time immemorial, but with an Emilian/Romagnol streak that transformed her over time into a modern rezdora, the typical female figure who in the countryside took care of the household kitchen, animals and the vegetable garden.
He cultivated this attitude in the city by "holding up" a life full of family, children, and work, without giving up his passion for conviviality, cooking and especially fresh pasta.
In the early 2000s he turned this passion into a job by taking over a historic pasta factory behind Sant'Ambrogio and later opening an e-commerce of fresh handmade pasta. Today he is dedicated to training and consulting, transferring knowledge and little secrets while he puts his hands in the pasta with course guests. You learn not only technique but also a little bit about the organization, characteristics and anecdotes of the various types of flours